DUNNS RIVER ISLAND CAFE

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink next to walk In cooler used to store utensils Employee removed utensils Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dispenser at handwash sink next to mop sink unable to dispense soap Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep area of flip top cooler. Employee removed cellphone and sanitize food prep area Corrected On-Site

Basic - Equipment in poor repair. Observed broken handles on Flip top cooler. Corrected On-Site Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Employee removed and discard sticky tape Corrected On-Site

Basic - Standing very slow draining water in handwash sink. Handwash sink next to mop sink Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed wiping cloth in sanitizer bucket. Corrected On-Site Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Repeat Violation

Basic - Equipment in poor repair. Flip top cooler handles broken Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed handwash sink with very slow draining water

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed will next to ice machine with accumulated black mold like substance

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee after using personal phone changed gloves but failed to wash hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense seasoning. Manager removed. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. 8 floor tiles in kitchen.

Basic - Handle of flip top broken

Basic - Nonfood-contact surface soiled with grease, dirt, slime or dust. Hood filter soiled.

Basic - Working containers of flour removed from original container not identified by common name. Manager labeled during inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. 12-01-2024 Expired. Renewed during inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemical test kit.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.

Intermediate - No soap provided at handwash sink in kitchen. Manager replaced during inspection. Corrected On-Site

Basic - Container of jerk seasoning stored on floor in kitchen. Manager elevated. Corrected On-Site

Basic - Employee personal phone stored on cutting board front of flip top in cook line. Employee removed. Corrected On-Site

Basic - In-use tongs stored on oven door handle between uses. Manager removed during inspection. Corrected On-Site

Basic - Plumbing system in disrepair. Pipe removed from handwashing sink in dishwashing / prep area preventing employees from washing hands. Repeat Violation Admin Complaint

Basic - Water leaking from pipe at employees hands washing sink in kitchen.

Basic - Working containers of salt removed from original container not identified by common name. Manager labeled during inspection. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top- ; Fish Salsa (58F - Cold Holding); Heavy Cream (49-56F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Observed gasket torn. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top- ; Fish Salsa (58F - Cold Holding); Heavy Cream (49-56F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Observed gasket torn. See stop sale. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen soiled. Manager cleaned during inspection. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. 2 ceiling tiles in kitchen have water damaged. Repeat Violation

Basic - Equipment in poor repair. Gasket in reach in cooler under flip top in cook line torn and disrepair. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water Temperature 75F. Cook moved to stove to boil. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip Top in Cook line soiled. Manager cleaned during inspection. Corrected On-Site

Basic - Plumbing system in disrepair. Hands washing sink in prep area pipes removed. Manager replaced during inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on mop bucket.

Basic - Working containers of oil removed from original container not identified by common name.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Beans (48-50F - Cooling). Per Manager food item in unit overnight. Item not prepared or portioned today. Item stored in a deep bucket. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top- ; Tofu (55-57F - Cold Holding) Mashed potatoes (52F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Observed gasket torn. See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Beans (48-50F - Cooling). Per Manager food item in unit overnight. Item not prepared or portioned today. Item stored in a deep bucket. See stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top- ; Tofu (55-57F - Cold Holding) Mashed potatoes (52F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Observed gasket torn. See Stop Sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Jerk Chicken (98-118F - Hot Holding). Per Cook food item in unit less than 4 hours. Cook reheated. Item placed on TPHC. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Ceiling/ceiling tile shows damage or is in disrepair.6 ceiling tiles in kitchen damaged with water stain

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen.

Basic - Equipment in poor repair. Reach in cooler gasket under flip top in cook line torn.

Basic - Working containers of salt removed from original container not identified by common name. Manager labeled container during inspection. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwashing machine not sanitizing properly. Operator used triple sink to sanitize correctly. Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used phone proceeded to handle a clean plate to serve customer without removing gloves nor washed hands. Reviewed proper hands washing procedures. Employee removed gloves and washed hands correctly. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw shell eggs stored above opened container of cooked rice in walk in cooler. Manager inverted. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Steamed Table - Cooked Cabbage (90-100F - Hot Holding. 2) Stove- ; Cooked yellow yams (110-112F - Hot Holding); Cooked plantains (108-110F - Hot Holding); Fried chicken (80-90F - Hot Holding) Per Manager Cooked cabbage in unit less than 4 hours. Observed temperature on low setting. Manager brings temperature to high setting and placed item on TPHC. Manager turned stove on the reheated foods the ones on stove. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Spray bottle containing toxic substance not labeled. Employee labeled bleach bottle. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 115F. Manager emptied water. Cleaned and sanitized utensils. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Containers of marinated raw chicken stored above containers of beef and boxes of fish in walk in freezer. Manager inverted. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Steamed table- Cooked cabbage (107-110F - Hot Holding. 2) Prep table- ; Fried chicken (100-105F - Hot Holding. Per Manager food item in unit less than 4 hours. Manager turned temperature of cooked cabbage from low to medium and reheated chicken. Corrective Action Taken

Intermediate - Non-pitting surface rust . Under prep table entrance of kitchen.

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of salt in kitchen. Manager removed. Corrected On-Site

Basic - Bucket of jerk seasoning stored on floor in kitchen. Manager elevated. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Key stored on top shelf next to spices above flip top. Employee removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water at 98F.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flip top // Lower reach in cooler front -; Half and half (50F - Cold Holding); Sour cream (51F - Cold Holding). Per manager food items in unit more than 4 hours. See Stop Warning - From follow-up inspection 2022-11-28: Same - Stop sale- Lower reach in cooler- Cream cheese (47F), Sour cream (48fF) Cooked pasta (49F) Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top // Lower reach in cooler front -; Half and half (50F - Cold Holding); Sour cream (51F - Cold Holding). Per manager food items in unit more than 4 hours. See Stop Sale. Warning - From follow-up inspection 2022-11-28: Cream cheese (47F), Sour cream (48fF) Cooked pasta (49F Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip top across from stove. Employee cleaned. Corrected On-Site Warning - From follow-up inspection 2022-11-28: Same- Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Containers of flour and corn meal not labeled in kitchen. Warning - From follow-up inspection 2022-11-28: Same- Manager labeled. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at 0ppm chlorine, operator using 3 compartment sink until dish machine is sanitizing properly. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp inside 3 door reach in cooler in cook line. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth at 200ppm chlorine, operator remade to 100ppm chlorine Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with slime. Soda gun at bar , operator cleaned and sanitized during inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator moved to stove to facilitate temperature to 135°f or above. Corrective Action Taken Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Operator discarded at will Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine at 0ppm, operator contacted technician. Establishment using 3 compartment sink until equipment is repaired.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 50°f held under 4 hours inside reach in cooler in cook line. Operator moved to reach in cooler for quick chill. Corrective Action Taken Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth at 200ppm chlorine, operator remade to 100ppm. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator discarded water Corrected On-Site

Basic - Single-service articles improperly stored on floor in dining room. Operator elevated cups Corrected On-Site